Hazelnut Crusted Salmon
Serves: 1 to 2
Heat grill or oven to 400°F. Mix hazelnuts with bread crumbs. Season and dust fish with salt, pepper, and flour. Dip fish in beaten egg, then coat all sides with with hazelnut and bread crumb mixture.
Preheat skillet over medium heat, then heat butter or oil in pan. Lightly brown fish on both sides, then grill or bake in oven 6 to 10 minutes until cooked through. Be careful not to overcook. Serve with lemon wedges.
Fish cooking tip: Never add lemon or lime juice before or during the cooking of fish. The acids break down the flesh and makes it mushy! Squirt fresh lemon or lime juice on the fish AFTER it is cooked.
Recipe by, May 2001
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